Sherrie'S Oatmeal Cookies
Sweet and hearty oatmeal cookies with raisins and ground peanuts, featuring cinnamon and a hint of salt, perfect for satisfying snack cravings or casual gatherings.
Ingredients
Instructions
- Mix dry ingredients: flour, oatmeal, soda, salt, and cinnamon.
- Add melted butter and eggs; mix until well combined.
- Shape the dough into small patty cakes.
- Bake in a 400°F oven for approximately 4 to 5 minutes.
Tips & Substitutions
For added texture, consider substituting half of the ground peanuts with chopped walnuts or pecans. If you prefer a sweeter cookie, you can increase the sugar to 1 1/4 cups. Make sure to not overbake the cookies; they should be slightly soft in the center when you take them out. If you want a crunchier cookie, bake them a minute longer. This recipe can easily be adapted for vegetarian recipes by using egg substitutes.
Serving Suggestions
These oatmeal cookies are perfect as a snack or dessert. Serve them alongside a glass of milk or a cup of tea for a delightful treat. For an added indulgence, pair them with a scoop of vanilla ice cream or warm them up and serve with a drizzle of caramel sauce. They also complement a slice of Praline Dream Pie beautifully.
Storage & Reheating
Once cooled, store the oatmeal cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, place them in the refrigerator for up to two weeks or freeze them for up to three months. To reheat, pop them in the microwave for about 10-15 seconds or enjoy them cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sherrie'S Oatmeal Cookies contains roughly 2069 calories, with 46g protein, 181g carbohydrates, and 137g fat. It is an excellent source of protein (92% of the Daily Value), iron (59% of the Daily Value), and dietary fiber (53% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2426mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats in this recipe. However, keep in mind that the texture may be slightly different; quick oats will yield a softer cookie. If you prefer a chewier texture, stick with rolled oats.
How can I make these cookies gluten-free?
To make these oatmeal cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the oats are certified gluten-free as some brands may contain traces of gluten from cross-contamination.
What can I add to enhance the flavor?
You can enhance the flavor of these cookies by adding chocolate chips, shredded coconut, or even a splash of vanilla extract. Dried cranberries or chopped dried apricots can also add a nice fruity twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).